BLUE FOOL TARTS
Yield: 24 appetizer-size tarts

24 frozen pastry mini-tartlets
3/4 cup Cranberry Fool
8 ounces blue cheese (Roquefort, Danish blue or similar blue)
1/2 cup dry-toasted chopped pecans*
3 tbsps crème fraîche
1 tbsp dry sherry (optional)

Brown tartlets as indicated on box. Cool on rack.
In a mixing bowl, combine softened blue cheese, crème fraîche and sherry until mixture is creamy, approximately the consistency of peanut butter. [Note: cheeses differ in moisture content; adjust the crème fraîche accordingly.]
Fold in dry-toasted pecans.
If desired, you may stop at this point and refrigerate the mixture up to three days. Bring back to room temperature before continuing.
Fill the bottom of each tartlet with the mixture. Top with Cranberry Fool. Serve at room temperature.

*To dry-toast pecans: place in a frying pan over high heat. Stir and toss until the nuts have begun to color and to release their perfume. Let cool, then chop.

Of course, you can make larger tarts as well - but try these bite-size delights as the perfect nibble with drinks!